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About

WHEN TRADITION MEETS QUALITY

Our goal is to combine the knowledge and experience handed down by generations with new technologies and ideas, in order to contribute to our company’s growing collective experience.

60 YEARS OF HISTORY

The Galiatsatos family has been active in the dairy industry for three generations.
Originally a family of farmers, in 1942, six of their eleven offspring began making cheese from the milk produced on their own farm. They produced the traditional Kefalonian feta cheese as they knew it from their fathers and grandfathers.
In 1957, they expand into traditional yogurt production, while still producing traditional feta as well as kefalotyri cheese. At this point, only two of the original six siblings, Giannis and Spyros, continue as cheesemakers.
In 1981, the company goes into the hands of Spyros, who modernises it by combining tradition with modern technology.

THE NEW GENERATION

In 2000 the company is taken over by Spyros’ sons, Nikos and Ilias. They initiate further modernizations, begin product standardization and expand the product range. Brined cheese (feta cheese), traditional sheep yogurt, 2% yogurt, kefalotyri cheese, rice pudding, butter, myzithra and more are now produced.
The investment in new machinery continually improves quality.
Galiatsatos Dairy products have won over the demanding consumers of Kefalonia and are now being introduced to new markets, while Galiatsatos Dairy continues to maintain its dedication to the traditional cheese making art of Kefalonia.